Pablanos/Poblanos and What to do With Them

Poblano Peppers are usually used in sauces, salsas, and stuffing mixes. The membranes and seeds of Poblano peppers is where most of the heat is found. So, if you don’t want it to be quite so spicy, be sure to take the veins and seeds out before using the pepper.

To Poblano peppers it is best to roast them with a little olive oil or grill them until they are soft enough to peel the skin from the pepper. To do this without a lot of hassle it is best to roast the Poblanos with a little olive oil then place them in a bowl covered with plastic wrap so the steam helps to separate the skin from the flesh.Before long the skin will be soft enough to peel off in sheets. Some recipes will call for searing Poblanos until the skin is black by placing them in a broiler or over an open flame.

Poblanos can be stored and even frozen in airtight containers for many months until you are ready to use them. You can also choose to dry the peppers out for later use. Dried Poblanos are also known as Ancho chiles, which means wide chile in the Spanish language. They are given this name because when Poblano peppers are dried they become very flat, wide, and heart-shaped.